| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Ensure that hand washing sinks are available at all times and used for the sole purpose of handwashing only. Observed hand washing sink being used to rinse wet wiping cloth and dump milk. Manager CDI.
6-301.14 Post a handwash sign at each handsink. Observed hand washing sink without sign notifying staff to wash their hands. ( CDI) |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods inside of walk in freezer fully cooled without coverage or protection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee wash their hands with gloves on. Employees was stopped and educated on the use of gloves being used for single tasks. Employee removed gloves washed hands and put on a different set of gloves during the inspection. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods such as beef and chicken empanadas in the front of house below temperature threshold. Empanadas were discarded during the inspection. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Pn Observed foods in prep unit such as sausage, sliced tomatoes, lettuce, and milk all above temperature threshold. Foods were moved to walk in unit to cool at a faster rate. Ensure that foods aren't overstacked and temperatures are being monitored. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Tylenol, peroxide, and first aid kit stored directly above food preparation area. Moved to the office during the inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed previously sliced tomatoes placed directly inside of prep unit to cool. Ensure that foods are being cooled using rapid cooling equipment due to prep units being in continuous use. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wrapped beef in plastic container stored on the floor inside of walk in unit. Beef was moved to shelf during inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter tops. Placed in sanitizer bucket during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed dishes wet stacked. Allow dishes to air dry effectively by pyramid stacking. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open during the inspection. |